• 14 ounces coconut cream
  • 1 lemon peel (finely grated and lemon juiced)
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 2 teaspoons sambal oelek (Indonesian ground chili paste)
  • 1 clove garlic (crushed)
  • 4 white fish fillets (firm, such as cod or pollock, 4-5 oz each)
  • 3 ounces baby spinach leaves
  • steamed rice
  • red chili pepper
  • green onion


  1. Place coconut cream, lemon peel and juice, fish sauce, sugar, sambal oelek and garlic in a large skillet on high heat. Bring to a boil, stirring.
  2. Reduce heat to low; add fish. Cover; simmer gently 8-10 mins, until fish flakes easily when tested with a fork.
  3. Transfer fish to a plate. Stir spinach in poaching liquid; simmer 1 min.
  4. Serve fish on a bed of rice. Drizzle with poaching liquid; top with green onion and sliced chili pepper.
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